Blueberry Blackberry Crumble

By cuznvin

This crumble recipe works all year long – pair with apples and pears in the fall.

Ingredients

• 2 pounds fresh blueberries
• 1 pint fresh blackberries
• 1/3 cup dark brown sugar, packed
• 3 tablespoons cornstarch
• ½ teaspoon kosher salt
• Juice of 1 lemon
• Crumble topping
• 1 cup all purpose flour
• ½ cup old fashioned oats
• ½ cup granulated sugar
• ¼ cup dark brown sugar
• ¼ teaspoon kosher salt
• 1 teaspoon ground ginger
• 4 oz unsalted butter, room temperature

Preparation

Step 1

Serves 8-12
Directions
1) Preheat the oven to 350°F.
2) In a large bowl, combine the blueberries, blackberries, 1/3 cup brown sugar, cornstarch, salt and the lemon juice and toss well.
3) Pour into a 9 by 13 by 2-inch baking dish.
4) For the topping, place the flour, oats, sugar, the brown sugar, ground ginger, and the salt in a bowl.
5) Add the butter and mix by hand until it's in large crumbles.
6) Spread the topping evenly over the fruit, making sure the fruit is covered.
7) Bake for 40-50 minutes, or until the fruit is tender and bubbly and the topping is golden brown. Serve warm or at room temperature with buttermilk ice cream or the ice cream of your choice.
Recipe: Kate Goodyear